10 lb Top Sirloin = no leftovers ( Pics Too )

[finch12]

Well another successful smoke. Did up a 10 lb Top Sirloin roast Saturday and it was awesome. It was previously frozen. I thawed it for a day and covered i tin steak spice, garlic, salt and black pepper. Just before it went in the smoker I put it in the oven on broil for 15 minutes. The next seven hours it was in the smoker at 210 to 220 F until 147 F. I used hickory and mesquite wood this time. I removed it from the smoker, double wrapped it in tin foil, wrapped it in a towel and in the cooler it went for 1.5 hours. I am unsure if the temperature went up or what happened after it left the smoker but we were left with one awesome piece of beef. So tender, so juicy and so flavorful. I was looking forward to the results of this all week and boy I was not disappointed. The butcher figured I had enough meat for 20 people. There were 5 adults and three kids. We ate the whole damn thing that night.... so no excellent lunch for me this week. It is just crazy how great this tasted. I am going g back to the butcher on Monday and asking for another one of those roasts. For $2.90 / lb I'll take that over a prime rib since there were no bones, little fat and half the price too!


this is how the roast got up to temperature


all seasoned ready to get saran wrapped and back to the refrigerator


Out of the smoke at 147 after 7 hours and ready to wrap and head to the cooler


Come and get it

[pyronoel]

Your picture links point to a page that contains a photo, not the actual .jpg image.

...right click the image, and the copy the photo location

like this:



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FNG Smoker

[finch12]

Thanks for the heads up there pyronoel. I have it under control now. Help yourself to a slice there !

[Swinefellas]

Slap my momma, damn that looks good!!!!

[slayer2710]

im on my way over to help you eat that mmmmmmmmmmm
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little chef smoker